Sept. 14 @ 11 AM CST
Looking to provide to-go menu offerings with less overhead and staffing costs? Grab and go programs are here to stay, and the latest ventless, waterless and compact equipment makes them easy to execute. Learn from our chefs how to successfully establish a grab and go program that not only streamlines service but minimizes costs.
Alto-Shaam original Cook & Hold ovens with Halo Heat® technology have stood the test of time. This low-temperature, ventless oven provides labor-free cooking, better food quality and higher yields. With the same iconic Halo Heat technology, these ovens now look better than ever. Watch the recording of our global launch event, featuring our chefs around the globe, customer success stories, and how our exclusive technology can boost profits in the kitchen.
Are you working towards achieving your NAFEM CFSP certification? Alto-Shaam webinars are now eligible for 1 CFSP credit. Watch our on-demand webinars today!
Discover a unique oven solution designed for K-12 operators to get the most value out of a single footprint. Safely and efficiently serve students the high-quality food they love—while also streamlining food production and reducing labor and waste. Learn more about our complete equipment solutions that are specifically designed to effortlessly deliver food to classrooms, replace self-service options, implement a grab-and-go programs and more.
Discover how to serve high-quality food in a shorter amount of time with limited space. In this 30-minute webinar, our chefs will share how cook-chill systems allow you to safely prepare food in advance, so your kitchen is ready for service. Take stress off your cooking line during peak service times and guarantee the highest quality food that keeps customers coming back for more.
As demand for fresh, convenient meals increases, hot food merchandisers allow you to hold a variety of prepared food at the highest quality. Explore how you can drive foodservice profits with appealing, attractive heated displays, all customizable to your brand and program.
Join our product experts and chefs to discover how you can utilize the latest cloud-based, remote oven management technology to improve productivity and efficiency, while maximizing food quality. In this webinar, our team will demonstrate how ChefLinc™ empowers your menu and business with data-driven insights. This remote oven management system features an easy-to-use dashboard to seamlessly push and pull recipes from anywhere you are.
Increased demand for takeout and delivery has presented new challenges for operators who want to keep food quality high and wait times low. In this webinar, our chefs will walk you through heated holding solutions tailored your off-premises needs. Discover the best holding equipment to optimize your kitchen and support your to-go, delivery, and drive-thru or pick-up programs.
Discover how to execute a pick-your-protein bowl concept effortlessly. Join Alto-Shaam to build a bowl program that drives revenue while reducing labor and food costs. Alto-Shaam offers a full-system of cooking, holding, and chilling equipment to maximize food quality.
Achieve the highest food quality and a greater return on your investment by executing daily specials with just one piece of equipment. Alto-Shaam’s latest Cook & Hold ovens maximize food quality while providing your restaurant greater yields and less food waste. Enhance your menu by establishing a rotating schedule of customer favorites that drive traffic.
Producing food in a shorter amount of time does not mean having to sacrifice food quality. Alto-Shaam has a full system of solutions to help you reduce your ticket times while maintaining quality food.
Whether your looking to offer a bar menu, or grow your golf course food program. Alto-Shaam has a full system of ventless solutions to start & grow your foodservice program. Expand your revenue streams with compact, ventless equipment that gives you menu versatility. Tackle the challenges of limited staff and reduce training time with programmable, intuitive-to-use equipment.